Cucumber and fennel salad with a Chinese vinaigrette from Food52

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Notes about this recipe

  • chriscooks on May 03, 2021

    This is OK. I made about 1/4 quantity because I needed to use up some fennel and had the right kind of cukes. I used urfa pepper, and mixed it with the fennel rather than trying to warm it in a tiny amount of sesame oil. I added some very thinly sliced radish, for color. The flavor combination isn't particularly coherent: cucumber and fennel don't mesh.

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